Veggie breakfast bakes

Hit 3 of your 5-a-day with this alternative fry-up - it's packed with vegetables and oven-baked

PREP 15 mins
COOK 30 mins


  • calories 127
  • carbs 5
  • saturated fat 2
  • sugar 5
  • protein 9
  • fat 8
  • fibre 3
  • salt 0.4


4 large field mushrooms
8 tomatoes, halved
1 garlic clove, thinly sliced
2 tsp olive oil
200g bag spinach
4 eggs


  1. Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
  2. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.